Saturday, April 19, 2008

Gluten Free Goes Mainstream

The Toronto Star Living Reporter, Barbara Turnbull, wrote a feature story this week in the Toronto Star on celiacs and gluten free foods. Link: http://www.thestar.com/article/414749

The article mentioned the Montmartre bakery in Scarborough (105 Midwest Road 416-757-7771) where they bake bread, buns (those Gladstone Hotel buns) and pizza dough one day a week. (Maybe they can do a baguette?)

The Specialty Food Store at Sick Kids hosted a Gluten Free cooking class this morning at the Loblaws at Queen's Quay which I attended. The presenters were Heather Butt & Donna Washburn who are both Canadian cookbook authors (The Complete Gluten-Free Cookbook). They made a variety of GF items including carrot cake, chocolate chocolate-chip muffins, quinoa pilaf, flaxseed cookies and an ancient grain bread. All were absolutely delicious and didn't have any of that weird GF taste that so many commercial products have. I am now inspired again to bake more bread using their nutritious flours instead of the more convenient rice flour concoctions. If I hear of another GF cooking event, I will post it on this blog. Now, I had better go dust off that breadmaker.....and get out my GF chemistry set.

5 comments:

amsuka said...

Yes, dust off that bread machine!
Try a recipe with tapioca and rice flour ( and ground flax)- the taste and texture are wonderful!

Lesley said...

Well I did dust of the bread machine and had a disappointing result. I think the new machines have more settings and more controlling features than the older ones. However, I did justify the purchase of a KitchenAid stand mixer this weekend and it seems to provide the beating power required for the GF bread....and had much better results with the mixer and the old-fashioned oven. Nothing smells better than fresh baked bread .... that we can eat!
The recipe used quinoa, amaranth, sorghum and tapioca....nice and nutritious.

amsuka said...

i will try variations with the quinoa/amaranth/sorghum in place of the rice until i find the perfect mix... Good suggestions! Just an armchair (GF) baker, I am always looking for healthier versions of a palatable bread!

Anonymous said...

Here is a link for a fabulous bread recipe. Enjoy http://iamglutenfree.blogspot.com/2006/10/gluten-free-french-italian-ciabatta.html

Shelley said...

Just an FYI. The story also mentioned another local GF bakery.
O'Doughs bakery in North York is a completely gluten-free bakery offering breads, buns and cakes. The chocolate cake is wonderful - soft and moist - and the entire bakery is 100% gluten-free. (Nothing is baked here that isn't GF!) You can order online or purchase at stores in the GTA including The Big Carrot.